Kitchen recipes

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Asturias is home to some of the best cheeses in the country. Although this recipe includes a lot of ingredients and several working fronts open at the same time, it just involves concentrating on what you are doing and tasting things to see if they have been well prepared.

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Octopus once more takes up its rightful place. It would appear that the king of tentacles wishes to newly occupy his place in high gastronomy, with a growing number of restaurants making room for it on their menus. This is a delicate creature to cook, since one of its features is its difficult texture, not understood by everyone.

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King prawns have many enthusiasts in the region, as demonstrated by their presence in many dishes at Gijón’s restaurants. On this occasion, we shall develop a creative element by adding suckling lamb sweetbreads and an autumn mushroom, the "trumpet of death" or Craterellus Cornucopioides, which, although it has a complex name is not difficult to find on the market.

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In a region in which there are so many cows, there had to be room for a recipe that included oxtail, though prepared in an unusual way, carpaccio. This dish is an example of the land-sea combination that is back in fashion.

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If ever there were a dish which is found on the menus of eighty per cent of Asturian cider taverns, that dish is rice and clams, a preparation that involves no more than obtaining some fine large clams, because the success of the rice will depend on their substance and flavour, as the grain has the capacity to absorb and become impregnated with the ingredients that accompany it.The truth of the matter is that rice is as accommodating as they come, whether accompanied by mushrooms, lobster or squid. When done just right, it is an outstanding dish to place on the table.